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Once upon a time, there was a grain and flour-free, nutrient-dense, chocolate cookie recipe that was so filling that you could easily get your chocolate fix without eating too much! They had very little (or no) natural sweeteners and were packed with protein and beneficial fats and were delicious with a glass of homemade coconut milk.
Healthy Chocolate Cookies?
Thankfully, this story isn’t a fairy tale, and these chocolate chocolate chip cookies are my go-to healthy dessert recipe.
They are actually very high in protein, and you’d have a hard time eating more than a couple of these! Certainly not a treat to be eaten daily, but these cookies are a delicious (and healthy) way to eat a treat without the consequences of grains.
My sister-in-law and I discovered this recipe soon after I had to go grain-free for the sake of my thyroid. Who knew almond butter makes a good substitute for the flour and butter combo in most sweets, and the result was delicious!
What to Expect From Grain-Free Cookies
Even though I’m not a huge fan of chocolate (shocking confession, I know), these cookies hit the spot. That being said, don’t expect the usual cookie texture as these won’t raise much in the oven and fall even a little flatter when cooling. They have chewy, fudge quality like a brownie.
Some general tips for help with the paleo baking learning curve:
- Let cookies cool completely before moving them off the sheet. Without any gluten to hold them together, they will be soft until cooled.
- For best results, store in the fridge. I keep them in a glass Tupperware container with natural waxed paper between the layers.
- If you need to substitute the eggs in this recipe, here are some egg alternatives you may already have in your kitchen.
- I haven’t tried it myself, but you may want to try another nut butter or grain-free flour like cassava if allergic to almonds or coconut.
P.S. Find more paleo baking tips for beginners here.
Chewy Chocolate Cookies Recipe
Equipment
Ingredients
- 1 ¼ cup almond butter
- ⅓ cup cocoa powder
- 2 eggs
- 2 TBSP coconut flour
- 1 tsp vanilla
- ½ cup chocolate chips or a handful
- honey to taste (optional)
Instructions
- Preheat oven to 350°F.
- Mix all ingredients in a medium bowl.
- Make into cookie sized balls with your hands and put on baking sheet.
- Smoosh with your hand to make an actual cookie shape.
- Bake 10-15 mins, depending on your oven and cookie size... do not overcook!
- Enjoy with a glass of coconut milk!
Notes
Nutrition
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What’s your favorite healthy chocolate recipe? Share below!
Can a chocolate cookie be healthy?
I do not worry about it, and I just want to eat it. Thanks for the recipe.
what can I use as a substitute for coconut flour?
Do you have a suggestion for a substitute sweetener other that honey? I am diabetic and am not supposed to consume more that 30 gm of carbs per day. Can I make my own syrup sweetener and if so how?
I’ve made this recipe before and love it! However, for some reason I can no longer see the ingredient list and can only see the instructions. I’d like to make them this weekend. Please help! 🙂
Sorry about that, there’s website bug with my recipes that I’m trying to get fixed…
Can I mix these up and put the dough in my freezer to bake at a later date?
The first batch were dry and crumbly, not sweet at all, and I was not impressed. I added a little more sweeter (I used organic maple syrup) and cooked them for less time. I was skeptical but these are delicious!
Thanks for the recipe.
**Warning though: these are not cheap to make!**
Hi honey. They look amazing…could I substitute the almond butter with coconut oil
These are extremely similar to a recipe from Detoxinista. They were triple chocolate though because you add mini chocolate chips right before you put them in the oven. I made them for Christmas, and they were delicious. I’ll have to try these though.
Thanks for pointing that out, but since my recipe was published over a year before hers, I think her’s is extremely similar to mine! 😉
Very true:-) Satisfying Eats has a zucchini cupcake that uses nut butter instead of a grain free flour. These type recipes are the closest to “regular” food that I’ve tried. I’m glad to have found another one:)
Amazing and simple cookies! I made pretty much according to recipe (though I don’t have exact measuring instruments cause I don’t bake) and they were delicious. I did use raw honey – probably a rounded T. They are like little truffles — I got about 16 cookies from the batch – made them about the size of a large silver dollar and put a little thumbprint in the middle so it would bake evenly with the sides. I will always have a batch in the freezer – these alone make giving up grains worth it!
I made these cookies very small and got 48-52 out of the batch. I also substituted peanut butter for the almond butter and omitted the chocolate chips (cuz I didnt have any). These are great cookies!! They were quick to make, and satisfied my major sugar craving that I was having. We experimented a bit and used grape jelly and apple butter to make sandwich cookies. They came out pretty good 😀 Thanks for the recipe.